Crustless Pumpkin Pie – Gluten Free + Lower in Carbs Recipe

Ingredients:

  • 1 (15 ounce) can pure pumpkin puree (make sure it’s unsweetened puree, not pumpkin pie mix)
  • 3 large eggs
  • 1/2 cup sweetener of choice (granulated erythritol, monk fruit sweetener, xylitol, or a blend)
  • 1 cup full-fat coconut milk (from a can, not carton)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Equipment:

  • Large mixing bowl
  • Whisk
  • 9-inch pie dish
  • Baking sheet or larger baking dish (for the water bath)

Instructions

  • Preheat oven: Preheat your oven to 425 degrees F (220 degrees C).
  • Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, sweetener, coconut milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  • Prepare the water bath: Place your pie dish inside a larger baking sheet or baking dish.
  • Pour the filling: Carefully pour the pumpkin mixture into the prepared pie dish.
  • Add water to the bath: Slowly pour hot water into the larger baking sheet or baking dish, surrounding the pie dish. The water should come about halfway up the sides of the pie dish.
  • Bake: Place the baking sheet in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees F (175 degrees C) and continue baking for another 35-45 minutes, or until the center of the pie is set (a toothpick inserted in the center should come out clean).
  • Cool and chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours or overnight to chill and set completely.
  • Serve: Serve with your favorite toppings like sugar-free whipped cream, chopped nuts, or a sprinkle of cinnamon.

Tips:

  • Adjust Sweetness: Taste the filling before baking and adjust the sweetener to your desired level of sweetness.
  • Dairy-free option: Replace the coconut milk with your favorite unsweetened nut milk (almond milk and cashew milk work well).
  • Don’t overbake: Check the pie after 35 minutes at the lower temperature. Overbaking can lead to a dry and cracked pie.
  • Homemade pumpkin puree: If you want to use fresh pumpkin, roast and puree your own for the best flavor!

Enjoy this delicious and healthy twist on the classic pumpkin pie!

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